Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu and vibrant vegetables glazed in a sweet garlic sauce atop fluffy rice.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil

→ Honey Garlic Sauce

04 - 3 tbsp soy sauce (low sodium optional)
05 - 2 tbsp honey
06 - 2 tbsp water
07 - 1 tbsp rice vinegar
08 - 3 garlic cloves, minced
09 - 1 tsp fresh ginger, grated
10 - 1 tsp sesame oil
11 - 1 tsp cornstarch mixed with 1 tbsp water

→ Vegetables

12 - 1 red bell pepper, sliced
13 - 1 cup broccoli florets
14 - 1 medium carrot, julienned
15 - 2 green onions, sliced
16 - 1 tbsp vegetable oil

→ For Serving

17 - 2 cups cooked jasmine or brown rice
18 - 1 tbsp sesame seeds
19 - Extra green onions, sliced (optional)

# Steps:

01 - Press tofu for at least 15 minutes to remove moisture. Cut into ¾-inch cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Cook tofu for 3–4 minutes per side until golden and crispy. Remove and set aside.
04 - Whisk together soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
05 - Add 1 tbsp vegetable oil to the skillet. Sauté bell pepper, broccoli, and carrot for 3–4 minutes until just tender.
06 - Return tofu to the skillet and pour the honey garlic sauce over tofu and vegetables. Stir to coat evenly.
07 - Mix 1 tsp cornstarch with 1 tbsp water. Pour into skillet and stir for about 2 minutes until sauce thickens.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and optional green onions.

# Expert Insights:

01 -
  • Crispy tofu that actually tastes like something, not a blank canvas waiting to be rescued.
  • A sauce so addictive you'll find yourself licking the pan when no one's looking.
  • Ready in 40 minutes flat, which means weeknight dinners stop feeling like a burden.
02 -
  • If your tofu doesn't get pressed properly, it'll steam instead of crisp, and you'll end up with something mushy and forgettable—the pressing step is truly worth the 15 minutes.
  • The cornstarch slurry should be added at the very end; if you stir it in too early, the heat can break it down and your sauce will thin out again.
03 -
  • Always check your pan is properly heated before adding tofu—if it doesn't sizzle immediately, wait another minute or the coating will just absorb oil instead of crisping.
  • Green onions added at the end stay bright and fresh; if you cook them with everything else, they'll turn dark and lose their snap.
Go Back